Cilantro
About Me: Love it or hate it, there doesn’t seem to be an in between. We love it here at the farm and use it to top off our tacos, nachos, put it in soups, a stir-fry, or use it to make delicious sauces like chimichurri. This plant grows best in cool weather conditions, so you won’t always see it in the heat of the summer months.
To store: For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a reused plastic bag and refrigerate for up to 2 weeks. Alternatively, place whole stems of dry cilantro in an airtight container and store in the fridge.
To freeze: To freeze cilantro use a food processor to pulse the fresh leaves with olive oil. Use 1 tablespoon of olive oil per 1 cup of cilantro and add to ice cube trays to freeze. You can also easily make it into a sauce or dip and freeze it for later months.
Recipes:
Miso Squash broth With Soba Noodles
Grilled Bok Choy + Ginger Cilantro Dressing